Opis
A classic old fashioned sour cream pound cake that is rich and moist.
Składniki
Skala
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Uwagi
- Store in an airtight container for up to 5 days.
- This cake can be frozen for up to 3 months.
- Enjoy with fresh fruit or a dusting of powdered sugar.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 70 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 20g
- Sód: 150mg
- Kwasy: 18g
- Nasycony tłuszcz: 11g
- Tłuszcze Nienasycone: 7g
- Tłuszcze trans: 0g
- Węglowodany: 42g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 70mg
Słowa kluczowe: old fashioned sour cream pound cake